JP4440719B2 - Ume shochu manufacturing method - Google Patents

Description

  The present invention relates to a method for producing plum shochu having a fruity aroma derived from plum.

  Shochu, which is a distilled liquor, is generally made from rice bran made from cereal raw materials such as rice and wheat, and then made into a secondary mash by adding secondary raw materials such as rice and wheat. It is obtained by distilling the matured mash obtained by fermenting the next mash. In addition, the classification of shochu is determined by the raw materials used for the secondary mash, rice shochu when using rice, barley shochu when using wheat, and shochu shochu when using rice, Unique flavors derived from the ingredients are accepted by the market.

On the other hand, diversification of consumer needs has demanded distilled spirits such as shochu and brandy with different liquor qualities such as having a different flavor from conventional ones such as rice, wheat and koji.
Thus, for example, a method for producing plum brandy by immersing plums soaked in plum wine in hot water and distilling the evaporated alcohol-containing crude distillate has already been proposed (for example, see Patent Document 1).

In addition, when plum pulp is used for jam etc., the plum seeds remain, but this seed has a little pulp on the surface, and the seed itself has sufficient plum flavor and taste ingredients. Remaining. Therefore, discarding the seeds as they are is very difficult, so in order to make effective use of these seeds in the past, fermenting the secondary mash with the addition of ume seeds during the secondary charging, Attempts have been made to obtain ume shochu by distilling the ripened moromi.
However, with this method for producing plum shochu, the obtained plum shochu has a low plum flavor, is not sensuously good, has a very low commercial value, and has not been commercialized. It is.

Japanese Patent Laid-Open No. 11-89552

  Therefore, as a result of intensive studies, the inventor of the present invention has added the plum seed simultaneously with other raw materials during the secondary charging to ferment the secondary moromi in the above-mentioned method for producing plum shochu. Therefore, it has been clarified that miscellaneous bacteria derived from plums have an adverse effect during the fermentation of secondary moromi, and the original aroma and healthy fermentation of plums are impaired. Moreover, in the mash with an alcohol concentration of 15% by weight or more, excellent yeast occupies an absolute number and is not easily affected by various bacteria, and even when adding plum seeds due to the bactericidal effect of the alcohol itself, the healthy fermentation is adversely affected. I found out that it would not reach.

  In view of the above circumstances, the present invention provides a method for stably producing ume shochu having a fruity aroma and flavor derived from ume without the influence of ume-derived bacteria and the like even when ume seeds are used. The purpose is that.

  In order to achieve the above object, the method for producing ume shochu according to claim 1 of the present invention (hereinafter referred to as “method for producing claim 1”) includes plum seeds, plum pulp and processed ume products. Aged moromi obtained by adding ume flavored raw material containing at least plum seeds to mash and adding it to mash even when the alcohol concentration of moromi reaches 15% by weight or more. Is distilled together with raw materials for adding plum flavor.

  The production method of plum shochu according to claim 2 of the present invention (hereinafter referred to as “production method of claim 2”) is an ume flavoring raw material comprising plum seeds, plum pulp and processed ume products. Among them, a plum flavoring raw material containing at least plum seeds is immersed in an aging mash having an alcohol concentration of 15% by weight or more, and the ripening mash in a state in which the plum flavoring raw material is immersed is distilled.

  The production method of plum shochu according to claim 3 of the present invention (hereinafter referred to as “production method of claim 3”) is the production method of claim 1 or claim 2, wherein the raw material of the ripened mash is sake lees It is characterized by that.

  The production method of plum shochu according to claim 4 of the present invention (hereinafter referred to as “production method of claim 4”) is the plum flavor immersed in the production method of any one of claims 1 to 3. The addition amount of the raw material for addition with respect to the mash or the matured mash is 5% by weight to 20% by weight.

  In the present invention, the raw material for ripening moromi is not particularly limited, and examples thereof include rice, wheat, buckwheat, and rice bran.

  As the distillation method, any of atmospheric distillation, vacuum distillation, and semi-vacuum distillation may be used. Moreover, after the immersion of the raw material for plum flavor addition, the timing which starts distillation is not specifically limited, For example, in the case of the manufacturing method of Claim 1, after completion of fermentation from the surface of flavor, it hold | maintained as it was for 2 to 3 days. It is preferable to distill the ripened moromi.

  After distilling the evaporated components from the ripened mash, the remaining distilled rice cake is processed in the pressing process, but since the plum seeds are contained in the compressed rice cake, if it is compressed as it is, it will be compressed depending on the hardness of the plum seeds The separator may be damaged. Therefore, in this case, it is preferable to immerse the ume seeds in the cake even in a state where the ume seeds are put in a net-shaped bag, and after the completion of distillation, pull up the ume seeds together with the net-shaped bag and perform the pressing.

  Although it is not particularly limited as a raw material for adding plum flavor to be used, when seeking a fruitier one, it is preferable to use a ripe yellow plum as a raw material, not only plum seeds but also pulp Is preferred.

  As described above, the method for producing ume shochu according to the present invention is the conventional method in which ume seeds are added simultaneously with other raw materials and fermented during secondary charging with a moromi alcohol concentration of 15% by weight or less. Differently, the mash flavored raw material is added to the mash at the time when the moromi alcohol concentration is 15% by weight or more, and the matured mash obtained by further fermentation is distilled together with the ume flavored raw material, or the plum The flavor-added raw material is immersed in an aging mash with an alcohol concentration of 15% or more, and the ripened mash in a state where the ume-flavored raw material is immersed is distilled, so that the discarded ume seeds can be used effectively. Of course, the plum flavoring raw material containing plum seeds does not adversely affect the fermentation. Therefore, a fruity plum shochu with a good plum flavor can be obtained.

  In the production method of claim 3, since sake lees are used as a raw material for ripening moromi, it is possible to effectively use by-products during the production of sake.

According to the manufacturing method of claim 4, since the added amount of the soaking plum flavoring raw material to moromi or aged moromi is 5 wt% to 20 wt%, a better plum flavored distilled liquor can be stably obtained. be able to.
In other words, depending on the varieties and grades of plums, if the amount is less than 5% by weight, the flavor of the plums is weak.

Hereinafter, embodiments of the present invention will be described in detail.
The method for producing ume shochu of the present invention is based on the fact that when the alcohol concentration (alcohol content) of the secondary moromi reaches 15% by weight or more in the normal rice shochu production process using rice, the ume seeds are added to 5 wt. The moromi mash with an alcohol concentration of 18% by weight or more is obtained by adding the mash to a ratio of not less than 20% by weight and not more than 20% by weight. Next, this ripened moromi is put into a single distiller in a state in which the plum seeds are immersed, and distilled under reduced pressure at a vacuum degree of 0.085 MPa to 0.1 MPa and a distillation temperature of 35 to 45 ° C. to obtain a plum shochu. It has become.
As described above, the method for producing ume shochu according to the present invention adds ume seeds to mash and ferments moromi after the alcohol concentration by moromi fermentation reaches 15% by weight or more. Among them, excellent yeast occupies an absolute number, is not easily affected by various bacteria, and does not adversely affect healthy fermentation even if adding plum seeds due to the bactericidal effect of alcohol itself. Therefore, a fruity plum shochu with a good plum flavor can be obtained. Moreover, since the moromi is further fermented after the addition of the plum seeds, the flavor from the plum seeds can be better dissolved in the alcohol, and a more flavorful plum shochu can be obtained.

Example 1
After 600 kg of raw rice was soaked and washed, it was steamed. And the heat of the steamed rice after steaming was allowed to cool. A koji mold (the koji mold to be used is not particularly limited) was added to the steamed rice, and a rice koji was obtained over 2 days while controlling the temperature at 35 to 45 ° C. After adding 800 liters of water to the obtained rice bran to make a chickenpox, yeast was added to the rice bran.

Thus, the primary mash which was cultivated soundly was obtained by carrying out the primary fermentation (growth of the yeast) for 6 days at 15 ° C to 25 ° C. In addition, the days of primary fermentation can be suitably selected according to the kind etc. of raw material rice.
To the obtained primary mash, 3200 torr of water and steamed rice (raw rice 1800 kg) obtained in the same manner as above were added to obtain secondary mash. The secondary mash is subjected to secondary fermentation for 9 days while maintaining the temperature at 15 ° C. to 25 ° C., and when the alcohol concentration reaches 15% by weight, 600 kg of ume seeds are added to the secondary mash and the soaking state of the ume seeds is determined. While maintaining the fermentation of the secondary moromi, the moromi mash having an alcohol concentration of 18% by weight was obtained. In addition, the days of secondary fermentation are suitably selected, seeing alcohol concentration, and are about 7 to 10 days in general.

  The resulting ripened moromi was poured into a single distillation machine with the plum seeds immersed, and distilled under reduced pressure at a degree of vacuum of 0.085 MPa to 0.1 MPa and a distillation temperature of 35 to 45 ° C. to obtain plum shochu. The obtained plum shochu was about 350 liters in terms of pure alcohol per 1000 kg of raw material.

(Example 2)
A mash is made by adding 2000 liters of water and 700 kg of sake to 800 kg of sake lees, fermented while keeping at 15 ° C. to 25 ° C., and mashing 200 kg of plum seeds when the alcohol concentration of moromi reaches 15% by weight. The mash fermentation was further continued while maintaining the soaked state of the plum seeds, and an aging mash having an alcohol concentration of 18% by weight was obtained.
The obtained ripened moromi was poured into a single distiller with ume seeds immersed therein, and distilled under reduced pressure at a vacuum degree of 0.085 MPa to 0.1 MPa and a distillation temperature of 35 to 45 ° C. to obtain ume shochu. The obtained plum shochu was about 275 liters in terms of pure alcohol per 1000 kg of raw material.

(Comparative Example 1)
To the primary mash obtained in the same manner as in Example 1, 600 kg of ume seeds were added at the same time as the secondary charging raw material, and fermented for 9 days while maintaining at 15 to 25 ° C. to obtain an aged mash. The obtained ripened moromi was put into a single distiller and distilled under reduced pressure at a vacuum degree of 0.085 MPa to 0.1 MPa and a distillation temperature of 35 to 45 ° C. to obtain a plum shochu. The obtained plum shochu was about 340 liters in terms of pure alcohol per 1000 kg of raw material.

  The ripening mash before distillation obtained in Examples 1 and 2 and Comparative Example 1 was sampled, and the ratio of excellent yeast in the whole was dyed red with a dye called TTC (2,3,5-triphenyltetrazolium chloride). Comparison was made using the TTC staining method, and the results are shown in Table 1. In addition, the TTC lower layer culture medium and the TTC upper layer culture medium used what was marketed by the Japan Brewing Association.

  From Table 1 above, it can be seen that the purity of the excellent yeast of Comparative Example 1 is about 20% lower than Examples 1 and 2. The cause of this is thought to have been contaminated by miscellaneous bacteria and wild yeasts, especially by film-producing yeasts that are said to secrete a large amount of acetaldehyde, due to the addition of ume seeds during secondary charging. On the other hand, in the case of Examples 1 and 2, it can be seen that the purity of the excellent yeast was extremely high, and the addition of plum seeds did not adversely affect the fermentation and was in a healthy state.

Moreover, the panelist who received the training of the fragrance evaluation, taste evaluation, and comprehensive evaluation of the ume shochu of Examples 1 and 2 and Comparative Example 1 obtained as described above, each divided into 25 degrees of alcohol. Table 2 shows the average score of the evaluation results of the 10 panelists and a summary of the impressions of the panelists during the tasting.
Each evaluation item was evaluated by a 5-point evaluation method (1: very good, 2: good, 3: normal, 4: bad, 5: very bad).

  In addition, aroma components were analyzed for plum shochu obtained in Example 1 and Comparative Example 1 using headspace gas chromatography, and the results are shown in FIG. 1 and Table 3 (quantitative calculation results) for Example 1. Comparative Example 1 is shown in FIG. 2 and Table 4 (quantitative calculation results).

  From FIG. 1, Table 3, FIG. 2 and Table 4, in the case of ume shochu of Example 1, the peak of acetaldehyde with a detection time of 1.863 and the peak of ethyl acetate with a detection time of 2.622 are considerably low. On the other hand, in the case of ume shochu of Comparative Example 1, it can be seen that the peak of acetaldehyde at a detection time of 1.863 and the peak of ethyl acetate at a detection time of 2.622 are high. That is, in the case of the plum shochu of Example 1, the fermentation of the ripened moromi was healthy and the plum flavor was high and the taste was fruity and beautiful, whereas in the case of the ume shochu of Comparative Example 1, the ripened mash It is well understood that the fermentation was not carried out soundly, and there was an acid odor, aldehyde odor, miscellaneous taste, sour taste and the like.

It is a graph showing the analysis result of the aroma component using the head space gas chromatography of the plum shochu of Example 1. It is a graph showing the analysis result of the aroma component using the head space gas chromatography of the ume shochu of the comparative example 1.

Claims (4)

  Plum flavoring ingredients that contain at least plum seeds among plum flavoring ingredients, plum pulp and processed plum products, even when the moromi alcohol concentration exceeds 15% by weight A method for producing ume shochu, characterized in that the mash mash obtained by addition and further fermentation is distilled together with a raw material for adding plum flavor.   The plum flavoring raw material comprising at least plum seeds among the plum flavoring raw materials consisting of plum seeds, plum pulp and processed plums is immersed in an aged moromi with an alcohol concentration of 15% by weight or more. A method for producing ume shochu, characterized by distilling a mature moromi mash in a state in which a raw material for addition is immersed.   The method for producing plum shochu according to claim 1 or 2, wherein the raw material of the ripened moromi is sake lees.   The method for producing ume shochu according to any one of claims 1 to 3, wherein an addition amount of the raw material for adding plum flavor to the mash or ripened mash is 5 wt% to 20 wt%.

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